| Abstract
| - The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrellgrapes. The method proposed involves a maceration step lasting 2 h and a sorption time of 6 h. Thecoefficients of variation obtained were <4% in the case of the volatile compounds and <2% for theinternal standard. The behavior of the volatiles during grape ripening was studied, and 34 compoundswere determined, among which geranyl acetone, geranyl butyrate, farnesol, and a bicycloterpene,tentatively identified as 6-methylene[3.1.0]byciclohexane, were recorded for the first time in this variety.The highest terpene and norisoprenoid contents together with the lowest values of C6 compoundswere observed during the fifth week of ripening, meaning that this would be the optimal time forharvesting in terms of volatile compounds. Keywords: SBSE; grapes; volatiles; ripening; Monastrell
|
